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Avocado Deviled Eggs

Deviled eggs might be one of the oldest party snacks in the book, but there’s a reason they’ve stuck around for as long as they have: they look festive and they’re delicious. I’m hosting a dinner party for a couple of friends tonight and alongside my usual horseradish-and-mayonnaise deviled eggs I’m also serving these beauties with a zesty lemon and avocado stuffing. The recipe given here is a very basic one, but there’s nothing to stop you from going full-blown guacamole.

Ingredients for 8 deviled eggs

1/2 avocado

4 free-range organic eggs

a splash of lemon or lime juice

a few drops of extra virgin olive oil

salt

black pepper

red chili, deseeded and thinly sliced

smoked paprika (optional)

Put the eggs in boiling water and boil for at least 10 minutes.

Rinse with cold water and peel.

Remove the yolks and mash them together with the avocado, lemon juice, a little bit of olive oil, salt and pepper. Taste and adjust if necessary.

Using a teaspoon, spoon the mixture back into the egg-whites

Garnish with a few slices of red chili or with a dash of (hot) smoked paprika.

Refrigerate and cover before serving to make sure the stuffing doesn’t dry out.